1 pint shucked clams
3 medium potatoes, peeled, diced
1 clove garlic, crushed
1 small onion, finely chopped
Milk or cream to taste
Salt and pepper, to taste
Steam enough clams to make a pint after shucking. Filter and save broth, keeping clams aside. Add potatoes, garlic and onions to broth. Cover and simmer until potatoes are tender.
In a separate saucepan, heat milk until bubbles form. Add milk to broth mixture. Add salt and pepper.
From the kitchen of Hanna Downey
Source: The Albert County Museum cookbook, Fiddleheads, Fricot & Frittata: A Hodgepodge of Atlantic Canadian Recipes